Chef Julie Sahni Talks to the NY Times

Chef Julie Sahni, who runs an Indian cooking school on Clark Street in addition to writing many cookbooks,  talks to the NY Times:

NY Times: Q:  On a trip to Kalustyan’s a while back I bought a package of fenugreek seeds because they looked and smelled interesting. One problem: I have no idea what to use them for. Help?
A: Fenugreek seeds are highly prized for their digestive properties and sweet maple-like aroma, when roasted or fried. Use them to flavor legumes, meat and vegetables.

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  • bk heights girl

    Has anyone taken her class? Curious for some opinions.